Cappelletti in capon broth

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

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Preparation method:

For the filling: Brown the finely sliced onion and crushed cloves of garlic (they will be removed) in the lard and a little oil. Add the fresh diced meat and brown over a lively heat. Add a pinch of salt, the cloves and cinnamon wrapped in a cloth bag (to be thrown away after the dish is cooked). Pour in a little broth, cover and cook over a low heat for about 1½ hours. Cool the cooked meat and mince with the cold cuts. Add the eggs, plenty of grated cheese and a pinch of nutmeg.

For the cappelletti: Mix the flour with the eggs and a pinch of salt and knead to form a firm dough. Wrap in a cloth and allow to rest for at least an hour. Roll out with a rolling pin until thin and cut into 3 cm squares using a pastry wheel cutter. Place a small ball of filling in each square. Fold into a triangle, pressing down around the filling. Wrap around the index finger of your left hand, crossing the tips over each other and pressing down well. Cook the cappelletti f . . . >>>

Preparation method:

For the filling: Brown the finely sliced onion and crushed cloves of garlic (they will be removed) in the lard and a little oil. Add the fresh diced meat and brown over a lively heat. Add a pinch of salt, the cloves and cinnamon wrapped in a cloth bag (to be thrown away after the dish is cooked). Pour in a little broth, cover and cook over a low heat for about 1½ hours. Cool the cooked meat and mince with the cold cuts. Add the eggs, plenty of grated cheese and a pinch of nutmeg.

For the cappelletti: Mix the flour with the eggs and a pinch of salt and knead to form a firm dough. Wrap in a cloth and allow to rest for at least an hour. Roll out with a rolling pin until thin and cut into 3 cm squares using a pastry wheel cutter. Place a small ball of filling in each square. Fold into a triangle, pressing down around the filling. Wrap around the index finger of your left hand, crossing the tips over each other and pressing down well. Cook the cappelletti for a few minutes in the boiling broth and serve.